Be A Label Reader

One time when I went to the grocery store I was curious to know what people buy so I looked at other shoppers' carts.  I was really amazed at the amount of packaged foods folks buy.  

I'm a label reader and since I don't trust most ingredients in packaged foods most of my shopping cart ends up being fresh produce.  I would say 80 percent of my cart is organic fresh produce and organic, grass-fed meats and frozen organic produce. 

I've pretty much given up on buying a lot of packaged foods because so often there is an ingredient that is questionable or has been known to have carcinogenic properties.  Below is a list of what I look for when reading labels.

Top Ingredients To Avoid

1. Sugar is a big one! It's called so many different things like evaporated cane syrup, brown sugar, corn fructose, organic sugar, turbinado sugar, molasses, muscovado, corn syrup solids, agave nectar, raw sugar, brown rice syrup, confectioner's sugar, fruit juice, Splenda (fake sugar), aspartame (fake sugar). See more names for sugar here. Sugar is in practically everything in the grocery store from breads to cereals. As a nation we are addicted to sugar. What I've learned about sugar is that it messes up your healthy cells. It also accelerates the aging process. Sugar is very addictive; your body gets hooked on it in very much the same manner as it does to smoking, alcohol, or drugs. It's not something to fool around with. If the label does not read coconut sugar, stevia, or coconut nectar, I won't put it in my cart (and get really upset at my husband when he does). Even if the label reads "sugarless" it doesn't necessarily mean that the package does not contain sugar.

2. MSG or monosodium glutamate is harmful. I've seen this also disguised in labels. If you see "yeast extract" on a label it's the same as MSG. My son and I highly react to MSG and get hives.

3. Xanthan gum and other gums should also be avoided. Xanthan gum is very common and can be found it many grocery items like frozen pizza, almond milk, and ice cream. It can cause irritation in the digestive system, throat and nose. My son reacts horribly to xanthan gum, causing him to scratch. I would also avoid other gums like guar guar gum.

4. Canola oil and other processed oils are not good fats. I stopped cooking with canola oil, vegetable oil, PAM cooking oil, Crisco, butter, margarine, and shortening a long time ago. It's better to cook with healthy fats like olive oil, coconut oil, avocado oil (organic, extra virgin, and cold pressed are best). Fats from clean animals (animals raised on an organic diet), like duck fat, are also good.. From time to time I will also use goat butter and ghee.

5. Table salt is processed and unhealthy. The two salts that I look for are Himalayan pink sea salt and Celtic sea salt. Himalayan and Celtic salts are the healthiest salts available. Anything else I avoid.

6. Cornstarch is questionable. What I've read about cornstarch is that it can be filled with GMOs (genetically modified organisms). I haven't used cornstarch in a long time now. Instead I purchase arrowroot and kudzu. They are healthy and so good for you.

7. Modified anything is not a good idea. I see the word "modified" a lot in labels. Why does food need to be modified in the first place? To me modified means it's been chemically tampered with. And that's the last thing that I want to do with my body and my family's.

8. Carrageenan is another questionable ingredient to avoid. Carrageenan is an additive that can be found in many non-dairy and dairy items as well as other packaged foods. Carrageenan may cause issues like inflammation and digestive disorders.

9. BPA is in a lot of canned and packaged food items. There are studies that show that BPA may negatively effect the brain and behavior as well as be linked to cancer, heart problems, and other health issues. I like to look for BPA-free packaging or glass jar packaging.

If you're dealing with health issues or just want to start eating clean, I recommend spending some time writing down a grocery list before going to the store.  This can help you from getting sidetracked with all the marketing in grocery stores.  Stick to the list.  Before going to the checkout counter just glance at your cart.  If it's not filled with at least 80 percent fresh produce review everything before you buy.  If 80 percent sounds too high, then buy as many fresh organic items as possible and avoid packaged foods.  Health is wealth, folks!  

Favorites

 Himalayan Celtic Sea Salt Olive Oil Avocado Oil Coconut Oil Arrowroot Kuzu Root

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“I would say 80 percent of my cart is organic fresh produce and organic, grass-fed meats and frozen organic produce. ”

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Farm To Table

You won't catch us stopping by any fast food restaurant when traveling. We even try to avoid Chick-Fil-A and Chipotle. We quit eating fast food a while ago when I realized just how unhealthy it really is.   

One of the last times we stopped at a Chick-Fil-A I felt incredibly ill.   Despite parking a significant distance away from the entrance, the smell of the fast food really affected me.  We could not resume our travel for at least half an hour.

The problem with fast food and actually food at a lot of restaurants is that the ingredients are cooked with hundreds of chemicals and artificial additives.  You don't ever see them but these harmful things are ingested every day by most of America.  

Once I started eating clean it was very difficult to eat in an unhealthy manner again.  My body gave me signals and I had to pay attention to those signals.  My body was essentially rejecting the bad food.  That's what fast food is -- bad food.   It's the opposite of fresh, nutrient dense whole foods.  There is virtually no nutritional value in any fast food place because everything is saturated with heavily processed oils, refined sugars, and artificial preservatives and additives.

So whenever we eat out we try to find "farm to table"  restaurants and eateries. They are very easy to find. I search online for "farm to table restaurants" or "organic restaurants." Farm to table restaurants are known for using fresh local produce and many times they use produce from their own backyard. 

My family and I taste the difference at farm to table places.  They are also better equipped to accommodate your food preferences,  whether you eat gluten free, dairy free, refined sugar free, vegan, vegetarian, fishetarian or pescatarian, macrobiotic, chickentarian, lacto-ovo vegetarian, lacto-vegetarian, raw food, and so forth.

Plus, I can unequivocally say that I've never been disappointed or dissatisfied at a farm to table restaurant.  I think it's because most of the owners of farm to table restaurants are truly passionate about serving the freshest, local ingredients possible.  They take the time to choose the food they serve and put lots of thought into seasonal menus and ingredients.  It's a no-brainer.  I'll have farm to table food over any fast food any day.

There may be some folks who may be intimidated with the farm to table concept but from my experience, it's no different than eating at other restaurants.  You can find very affordable places, or you can splurge and go to higher-end places. 

Favorite Farm To Table Restaurants

1.  The House of William and Merry Restaurant in Hocckessin, Delaware has to be my favorite restaurant.  The food is unforgettable and the presentation is just beautiful.  I loved every course!  It also peaked my interest as the name reminds me of my alma mater, however, the owners William and Merry have no connection with the College.

2.  The Restaurant at Patowmack Farm in Lovettsville, Virginia is still my favorite restaurant in Northern Virginia.  It's where I recently celebrated my 40th.  Everything tasted fresh and so delicious.  I recommend it for very special occasions.  

3.  The Greenbrier in White Sulphur Springs, West Virginia serves delectable, incredible food.  I enjoyed dinner there some years ago and to this day I am searching for a way to go back.  It not only is a peaceful, lovely place to spend a getaway vacation, you may even be lucky to spot a celebrity.  The week before I arrived Tom Cruise was vacationing there.  And while I was there I walked passed Michael J. Fox, his wife Tracy Pollan and their children a few times.   

4.  Home 231 in Harrisburg, Pennsylvania is a favorite casual farm to table restaurant that I frequent.  Though finding street parking can be an obstacle I have always enjoyed my meals.  The food is so good and they are able to accommodate special dietary needs.  For some reason I find their water very satisfying.  Home 231 is a small restaurant so I recommend calling ahead of time especially on the weekends.  

5.  Fat Canary in Williamsburg, Virginia is a very popular farm to table restaurant.  It's been a few years since I dined there and yet I still remember the experience so fondly.  The service was excellent and the food was impeccable.  I'd love to make it back there again.

6.  The Mill in Hershey in Hershey, Pennsylvania is another fantastic farm to table restaurant in Central PA.  My family and I recently celebrated my husband's birthday and enjoyed a great brunch.  Even our picky son ate most of his meal.  This place is quite comfy and casual.  It's a renovated mill from the early 1900's.  We will definitely be back.

7.  Commune in Virginia Beach, Virginia is the place to be for a farm fresh dining experience in the Hampton Roads area.  I was there on Easter Sunday early for breakfast to beat the crowds.  They make their own breads however they are not gluten free.  Overall, the food was quite satisfying.   

So that is my list of favorite farm to table restaurants so far on the east coast.  One of these days I'll make it to the other side of the country and I'll do a review on farm to table restaurants on the west coast.  

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“It’s a no-brainer. I’ll have farm to table food over any fast food any day.”

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Mrs. Patmore Would Be Proud

Just a couple of weeks ago I found inspiration around the kitchen and whipped up something really good.  As I was serving it and my husband took his first bite, he looked at me and said, "Mrs. Patmore would be proud!"  

If you're a Downton Abbey fan you would understand where Martin is coming from.  He loved watching the wonderfully scripted TV show and was sad to see it go.  Mrs. Patmore certainly served some delicious looking meals for the Crawleys and their guests.  We miss her and the whole Downton Abbey cast of characters.

What makes this entree special is the sauce.  It's a lovely pistachio cream sauce that can be served with any white fish or vegetables.  I used the liquid portion of a can of coconut milk (I like Native Forest because it's BPA-free.)  I also added nutritional yeast which is a deactivated yeast seasoning full of lots of vitamin B and other minerals.    It's great for vegans, vegetarians, and anyone who avoids dairy but want that cheesy flavor.

This dish is a complete meal full of wonderful goodness.  It has protein, flavorful mushrooms, healthy dark leafy green vegetables, and good grain.  We eat a lot of mushrooms and dark leafy greens as they can help prevent and even fight cancer and other illnesses.  You can also substitute the millet grain for another healthy grain like quinoa and amaranth.  Find them in the organic section of your local grocery store or at any health store.  We hope you delight in this meal as we did!  May we all be inspired to cook like Mrs. Patmore and feed our loved ones with deliciously enticing, healthy food.

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Pan-Fried Haddock With Mushrooms and Pistachio Cream Sauce

Ingredients for the Pan-Fried Haddock

1 large garlic clove minced, about 1 tbsp

1 cup or more mushrooms any variety (shiitake, cremini, etc.)

2 organic green onions, sliced thinly

2 tbsp organic parsley chopped, divided

1 lb wild caught haddock fillets or any white fish

2 tbsp extra virgin olive oil (I prefer cold pressed and organic)

2 tbsp avocado oil (I prefer cold pressed and organic like Bella Vado)

2 tbsp goat butter (I like St. Helen's but if not available you could just sub more avocado oil)

1 or 2 bunches of dark leafy greens, chopped (collard greens, swiss chard, etc.)

Himalayan pink sea salt to taste

Freshly ground pepper to taste

1/4 cup chicken bone broth (preferably organic like Pacific Foods) or homemade

Directions

Add 2 tbsp extra virgin olive oil onto a cast iron pan to sauté half of the minced garlic for a minute or till fragrant.  Save the other half for later.  Add the mushroom and sauté for a few minutes to soften.  Remove from pan and set aside in a bowl.  Sauté the green onions till softened.  Set aside in a separate bowl.  Sauté the dark leafy greens till softened.  Set aside in a separate bowl.  Use the same cast iron to cook the haddock.  Set the oven on broil at 550 degrees and adjust the rack to the top.  Wash the haddock well, dry with a paper towel, then salt and pepper the fillets.  Add the avocado oil and goat butter in the pan and set between low and medium heat depending on your stove top.  Pan fry the fillets with the skin down for about 5 minutes or till crisp.  Sprinkle the sparsely on top of the fillets,  Place in the oven for about 2 minutes to broil the fish.  Turn off the oven and continue cooking on the stove top.  Add the chicken bone broth which should cover the pan and sizzle.  Add the mushrooms back into the pan, over the broth.  Cook for just a couple more minutes.

Ingredients for the Millet With Green Onions

1 cup millet

2 cups filtered water or more depending on how the grain cooks on your stove top

Pinch Himalayan pink sea salt

Directions

Use a pot with a lid and add all ingredients in.  Bring to a boil and then simmer and cover the pot for about 30 minutes.  Watch if it's your first time.  When done fluff up the millet with a fork and mix in half of the sautéed green onions.

Ingredients for the Pistachio Cream Sauce

1/3 cup raw pistachios (not roasted)

1 tbsp parsley chopped

1/2 tbsp minced garlic

1/2 tbsp nutritional yeast (I like Bragg's)

1/8 cup filtered water

1/8 cup rice milk

1/8 cup coconut milk (I used the liquid portion of Native Forest)

Pinch Himalayan pink sea salt

Pinch freshly ground pepper

Directions

First pan roast the pistachios on a cast iron pan for a couple of minutes.  Next add all ingredients into a high speed blender and puree or use dip setting.  

Nicely plate everything and enjoy!

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Favorite Brands

 Coconut Milk Nutritional Yeast Millet Quinoa Amaranth Avocado Oil Chicken Bone Broth

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“May we all be inspired to cook like Mrs. Patmore and feed our loved ones with deliciously enticing, healthy food.”

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Strawberry Cake

When I was a child I loved strawberries.  My mom would take my brother and me to a farm to go strawberry picking.  I would pick every one I saw, both red and green ones, and eat them right there in the field.  When I was older, I also loved strawberry ice cream.  It was the one flavor that never disappointed me.   

Today marks Dios Ti Agngina's first anniversary so happy birthday to my blog!  And of course my family and I  will celebrate with a strawberry cake that's gluten free and refined sugar free.

I've been experimenting with different gluten free flours.  One of my favorites is millet flour which can be found in most grocery stores and health food stores.  I really like millet because it is high in fiber, protein, iron, magnesium, and potassium.  It also has silica which is great for keeping bones flexible as we age.  Millet has properties that help support the kidneys as well as the stomach.  It's also wonderful for digestion and morning sickness.  

Besides being absolutely delicious, I really like this strawberry cake recipe because it can be changed depending on your taste.  Try substituting peaches when peaches are  in season.  If you don't want your cake too sweet I suggest using coconut sugar instead of maple syrup.  Also, if you prefer to go dairy free use coconut oil or a light extra virgin olive oil instead of ghee.  For more whipped coconut cream, use two cans of coconut milk (separate the cream from the liquid) and double the other ingredients.  I would add a layer of cream in between the cakes too!    

Happy birthday Dios Ti Agngina!  May you have many, many more!

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Strawberry Cake

Ingredients

For the cake:

2 cups almond flour (or all purpose gluten free flour for a nut free cake)

1/2 cup millet flour

1/4 cup coconut flour

3 organic or pasture raised eggs

1/3 cup maple syrup (or coconut sugar for a less sweet cake)

1/4 cup melted ghee, coconut oil, a light extra virgin olive oil

1/4 cup canned coconut milk, half liquid and half cream (I like Native Forest, classic)

1 tsp vanilla extract

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp Himalayan pink sea salt

A little over a cup chopped organic strawberries

1 tbsp maple syrup

1/4 tsp cinnamon

For the whipped coconut cream:

Remaining coconut cream from the canned coconut milk (save the coconut water for shakes)

1 tbsp maple syrup

1/4 tsp vanilla extract

Directions

In a small bowl let the strawberries and maple syrup soak.  Whisk the dry ingredients together in a large bowl - almond flour, millet flour, coconut flour, baking powder, baking soda, salt, cinnamon, and coconut sugar (if you are using this instead of the maple syrup).  Melt the ghee or coconut oil in a small pan.  Add the ghee to the dry ingredients.  Next melt the coconut milk and add that to the dry ingredients.  In a small bowl whisk together the eggs and vanilla extract.  Add the egg mixture to the large bowl and mix well.  If you choose to use maple syrup instead of the coconut sugar, add this now to the mixture.  In a small pan cook on low heat the strawberries and maple syrup and stir for a couple of minutes.  Let the strawberries cool for a bit, strain, and then mix 3/4 of the strawberries into the batter.  Save the remaining strawberries for later.

Grease two six inch cake pans with coconut oil very well.  Put half of the batter into one cake pan and the other half into the other one.  Bake at 350 degrees for 15 to 20 minutes or till done.

Let the cakes cool for about 10 minutes.  Gently remove one and place on a cake platter.  Spread the remaining strawberries on top of the first cake.  Next remove the other cake and gently place it on top of the other.

You will need a mixing machine to make the whipped coconut cream.  Add the remaining coconut cream from the canned coconut milk.  (Save the coconut water for shakes or other recipes.)  Also add the vanilla extract and maple syrup.  Mix until small peaks form. Use a spatula to assist in the process.  Use the spatula to smooth the whipped cream all over the cake.  You could also smooth some whipped cream in between the cakes.  Decorate with fresh fruit or organic edible flowers.  Enjoy!  

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“Today marks Dios Ti Agngina’s first anniversary so happy birthday to my blog! And of course we will celebrate with strawberry cake that’s gluten free and refined sugar free.”

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A William and Mary Reunion

The day certainly reminded me of the first time I visited the College of William and Mary.  It was gray and dreary but the beauty of this place shone through for me as it always did at my alma mater.  

For some reason I always love coming back to The Restaurant at Patowmack Farm in Lovettsville, Virginia.  My husband Martin is always puzzled as he's not so impressed, but for me it's quiet and serene and I am very fond of my meals there.  So this is where I decided to celebrate my 40th birthday (my second party!) and it also turned out to be a mini William and Mary reunion.

As I was planning for this celebration I was taken back to memories of my college days, early adulthood, and up to present day.  I realized that the good friendships that were formed early in life become even more meaningful as we get older.  

At first I had no intention of celebrating my 40th because I thought that turning 40 didn't matter.  I had thought of spending it quietly with my family at home but I later came to realize that spending time with good friends does matter and so I had a change of heart.  I began planning the event and became increasingly excited to see my good friends and William and Mary family.

Though our time together that afternoon was short and seemingly as fleeting as our time was at the College, it meant the world to me to spend a beautiful afternoon with my William and Mary family.  I was truly grateful and blessed.

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“I realized that the good friendships that were formed early in life become even more meaningful as we get older.”

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Birthday Surprise

The cake was from LA and the food was from two local restaurants.  Our neighbors and friends were conversing, eating, and having a good time.  Everything was going fabulously for the first of my planned 40th birthday celebrations until later that night when we had to call 911 and rush to the emergency room.

Thank God it turned out to be a false alarm but that's a story to be told at another time.  Health is wealth, folks, and when you're dealing with a possible life and death situation, you're at the mercy of the healthcare system in whatever country you happen to be in.

Waiting in the ER to start off my 40th year was mind boggling and frightening but it certainly got me to think about the conversations that night.  Many of our guests talked about their own health challenges or of their loved ones.  Everyone is connected to someone who is dealing with disease.

My way of combating disease is through prevention.  I am committed to learning as much as possible about food, health, and lifestyle and sharing the very best information that helps support living a long and happy life.

I have two tips to share today.  The first is a powerful and yummy superfoods shake recipe and the second is about exercise.    

An alkaline diet helps combat disease.  My superfoods shake is fully packed with alkaline ingredients and is currently my favorite energy boosting breakfast shake.  The base is coconut water and chaga tea.  I order my chaga online as I haven't seen it in grocery stores yet.  Chaga is the king of medicinal mushrooms which can be found on birch trees in cold weather climates.  It is probably the most alkaline of all foods and is known to fight cancer and other diseases.  You can learn more about chaga here.  All the other superfoods are readily available at your local grocery as well as online.  You can find the superfoods shake recipe down below with a list of my favorite brands.

Unfortunately, I am not so fond of regular exercise.  I'm one who has a hard time committing but I would like to stress the importance of breaking out into a sweat every day if possible.  Sweating helps remove toxins out of the body.  

I think it's important to find something that you enjoy doing.  Whether it's pilates, swimming, brisk walking, a sport, just do it or find a partner that can help encourage and support you. 

One of the easiest exercises to do is to jump up and down for at least five minutes.  There's no need to change clothes or get special equipment.  I've been doing this for a couple of weeks now and it has been very helpful.  I get an instant burst of energy and get my heart rate going.  Better yet get a trampoline and do it anytime at home.  Hop on and there you go!  It's so much fun.

Here's to everyone's health and here's to another 40 years ahead and beyond!  Praise the Lord!

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Superfoods Shake

Ingredients

1/4 cup coconut water

1/4 cup chaga tea

1/4 cup frozen organic blueberries

1/4 cup frozen organic blackberries or use another 1/4 cup of frozen organic blueberries

1/4 cup organic pear

Pinch of Himalayan pink sea salt

Few dashes of cinnamon 

1/2 tsp vanilla extract or vanilla powder

1/2 tsp raw maca powder

1/2 tsp raw cacao powder

Couple drops of chlorophyll or 1/2 tsp raw chlorella powder

Couple ice cubes

Raw organic honey to taste (optional, If you are dealing with disease I would omit this and all types of sugar)

Directions

Blend all ingredients in a blender and drink right away.  Enjoy! 

Favorite Brands

& 

Maine Chaga Tea ChunksPure Vanilla ExtractVanilla Bean PowderMaca PowderCacao PowderChlorOxygenChlorella PowderCoconut WaterHimalayan Sea Salt

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“My way of combating disease is through prevention.”

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Chicken Divan

Welcome to my happy place!  If there was ever a dish that I wanted all the time as a child, chicken divan was it.  Chicken divan -- doesn't it sound so impressive?  If I could, I would have eaten it every single day.  Chicken divan was a dish that my dad prepared as a cook in the US Navy.  I was probably about ten years old the first time I ever tasted it.  I would ask my dad to make it on the weekends and he always acquiesced without pause or complaints.  

I remember one Thanksgiving my brother invited his close friends over.  My dad had prepared chicken divan so meticulously as always.  His friends called it "the bomb."  It was that good!  Even throughout my college days and young adulthood my dad would make it specially for me.  It's how we, father and daughter, bonded.

In time my taste buds grew tired of my favorite homemade dish.  I guess my appreciation for it faded and I just didn't ask for it anymore.  It's still very clear the day my dad asked if I wanted him to make it for me.  As I nonchalantly said "no" I watched my dad's face fall sad.  He looked down at the floor so disappointed and almost hurt.  I had no idea that my dad would be so crushed.

It wasn't until I became pregnant with my son Constantine that my appetite for chicken divan was reawakened.  My dad happily made my favorite dish again.  And just like before, I was brought back to my happy place.

Over the years my dad perfected the recipe to everyone's satisfaction.  What makes his recipe super delicious are the sherry and lemon juice ingredients.  Recently, I studied my dad's recipe and decided to make my very own clean version of chicken divan.  If my dad's version was "the bomb," my clean version is "the bomb lite."  I love this version and thankfully everyone in my household does too!  It's perfect with some hot organic white basmati or jasmine rice.

Happy birthday, dear dad, and thank you for inspiring my all time favorite!  We love you!

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Clean Chicken Divan

Ingredients

2 organic chicken breasts cooked and cut to bite size cubes (I like to buy Wegman's organic roasted chicken and cut out the breasts into bite size pieces)

12 oz bag of organic broccoli and cauliflower (Wegman's sells a 12 oz bag of frozen organic broccoli and cauliflower; if you use fresh broccoli and cauliflower, make sure to cook it first)

1 box of Pacific organic  cream of mushroom condensed soup (can be found in the Organic section of your local grocery)

1/2 cup of organic mayonnaise ( love using Primal Kitchen Avocado Oil Mayo)

1 tbsp sherry wine

1/2 tbsp lemon juice

Pink Himalayan sea salt to taste

Freshly ground pepper to taste

Nutritional yeast (optional but highly recommend; can be found in the organic section of your local grocery)

Good fat to coat your baking pan (duck fat, vegan butter, coconut oil, extra virgin olive oil, avocado oil, etc.)

Directions

Turn your oven to 350 degrees.  Next, coat your baking pan with a good fat.  I used duck fat.  Arrange the broccoli and cauliflower pieces beautifully onto the baking pan.  I like to add the broccoli florets around the edges first and then place the cauliflower florets in the middle.  The next layer is the chicken.  Scatter the chicken evenly.  Mix the rest of the ingredients except the nutritional yeast well in a large bowl.  Spread the mixture evenly on top of the chicken.  Place the baking pan in the oven for about 20 to 25 minutes.  Remove the pan and sprinkle nutritional yeast on top.  Broil on high for a few minutes until nicely browned on top.  Serve warm.  Enjoy!

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“If my dad’s version was “the bomb,” my clean version is “the bomb lite.” ”

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Duck Fat

Last week I took the liberty of browsing my local grocery store looking for some interesting items to add to my kitchen pantry.  As I was checking the organic meat section I came across duck fat.  The thought of duck brought back so many happy memories that I decided right away that I wanted to try it!

My favorite fats that I use for cooking are extra virgin olive oil, extra virgin coconut oil, and avocado oil (all cold pressed and organic).  But clean animal fats (fats from organic meats that have not been processed or have antibiotics) are also really healthy and good options.  

The duck fat that I bought reminded me of my favorite Asian restaurant in Northern Virginia -- Peking Gourmet Inn in Falls Church, Virginia.  I miss the food especially their specialty the duck!  The owners raise their ducks themselves and they cook the skin so crispy and tasty.  It is so delicious!

Though I was very excited to try the duck fat, I really had  no idea how I was going to use it.  Naturally I called my cooking coach, my dear mom, and in an instant she ran off a recipe for me to try.  

I'm calling this recipe the Golden Egg Surprise.  I think it's an ingenious and unique meal to put together for the New Year.  In addition, I'm adding a duck fat sauce to go with the recipe. You could use pretty much any spice you wish for the Golden Egg Surprise.  I used turmeric to sprinkle on the hard boiled egg inside the ground meat egg.  You see, you end up making an egg within an egg.  

It's a surprise because when you cut open the ground meat you will find the hard boiled egg inside.  And it's quite a lovely presentation.  I used organic baby spinach, living cress, and crunchy coconut chips to decorate my plate.  Use whatever you have on hand.  You could pan fry some noodles to get them crunchy and create a nest for your egg.  Really the sky's the limit with this dish!

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Golden Egg Surprise

Ingredients

1 lb of organic ground meat (turkey, chicken, lamb, or beef)

1 garlic clove minced

1 organic green onion thinly sliced

1 or 2 tbsp organic parsley chopped finely

Himalayan pink sea salt to taste

Freshly ground pepper to taste

Turmeric (optional)

Couple of dashes of thyme (or any spices of your choice)

Pinch of organic lemon zest and a squeeze of lemon juice

1 tbsp of gluten free flour of your choice (I used Bob's Red Mill All Purpose Baking Flour) plus more to coat the ground meat egg

2 eggs (pasture raised or organic)

2 or 3 tbsp of duck fat or any type of healthy fat

Directions

First make your hard boiled egg.  As you are cooking your egg, add the ground meat, garlic, green onion, parsley, salt, pepper, thyme, lemon zest and juice, and flour in a large bowl.  Combine your meat mixture well.  Once your egg is done and cooled off, gently peel off the shell.  Next, sprinkle turmeric all over the egg.  Flatten the meat mixture and place the egg on the middle of mixture.  Gently fold the meat mixture with your hands to cover the hard boiled egg.  Shape the meat mixture into an egg.  Quickly whisk your second egg in a large bowl.  Take a large plate and sprinkle a few tablespoons of flour onto it.  Turn on your oven to 350 degrees.  Add the duck fat onto your cast iron pan and turn on the heat between low and medium.  Gently coat your meat egg with the flour by rolling it around.  Then roll the meat egg around the whisked egg.  I used a spatula and a large spoon to carry my meat egg onto the cast iron.  Now brown your meat egg a few minutes on each side.  I even browned the two ends.  Using the spatula and large spoon will help.  Once your meat egg is browned all around place your pan into the oven for about 20 to 30 minutes until cooked.  

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Duck Fat Sauce

Ingredients

One egg yolk, 2 if you want your sauce richer

1/2 cup bone broth of your choice, warmed

Pinch of white pepper 

2 tbsp duck fat

1 tbsp arrowroot flour

Pinch of Himalayan pink sea salt or to taste

Fresh parsley chopped (optional)

Freshly squeezed lemon juice (optional)

Directions

Use a double boiler to cook the sauce to prevent the egg from curdling.  Add the egg yolk, pepper, duck fat, arrowroot and cook on low heat.  Slowly add the bone broth.  Keep whisking until your sauce is cooked about 10 to 15 minutes.  If the sauce is too thick, add 1 of 2 tablespoons of hot water.  Add the salt, parsley and lemon juice at the end.  Enjoy!

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“I’m calling this recipe the Golden Egg Surprise. I think it’s an ingenious and unique meal to put together for the New Year.”

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Calm

One of my favorite night time rituals is to drink a little Calm at night.  I like to call it fizz because after you add the powder into the warm water it fizzes up.  I enjoy it because it's the perfect thing to get me ready for bed.  It helps me relax and sleep, which is very helpful since I often have trouble going to sleep quickly.  

I actually tried Calm years ago when I became interested in healthy living.  I was reintroduced to it when I started the Clean Program.  I must say that it has done wonders for me.  I know this because when I stopped taking Calm for about a month, I felt off.  When I added it back to my daily regimen, I felt so much better.  

Calm is a very effective supplement that both restores your magnesium and balances your calcium levels.   If you lack magnesium in your diet, which is surprisingly common, you should try this.  I encourage you to try it if you have trouble sleeping at night, have body aches or headaches, or suffer from stress, as Calm is a wonderful remedy.  It's completely safe and homeopathic.  I get the raspberry lemon flavor which is quite pleasant.

As I said before, Calm helps me relax and get a restful sleep.  And restful sleep is a beautiful thing!

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Calm by Natural Vitality

 Natural Vitality Natural Calm Natural Vitality Natural Calm Natural Vitality Natural Calm

“Calm helps me relax and get a restful sleep.”

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Cookies Of Joy

I've been meaning to bake cookies for my son for a while now but it's been so hard to make a cookie that he can eat.  With the help of St. Hildegard de Bingen, I think I got it!

St. Hildegard was a German abbess who was extraordinarily gifted as a mystic, writer, composer, philosopher, visionary, and intellectual.  I first learned about St. Hildegard when Pope Emeritus Benedict XVI named her a Doctor of the Church on October 7, 2012.  She is the fourth female saint to become a Doctor.  

What I find most outstanding about her is that she wrote volumes about holistic medicine and natural healing as well as recipes.  She is famous for her cookies of joy.  

I decided to give it a try.  And the verdict is that both my husband and son love them.  My husband said that they are among his favorite cookies.

There is truth to St. Hildegard's cookies of joy.  They really put you in a state of bliss.  The first time I made them I noticed almost immediately a most lovely scent when mixing the batter.  The fresh aroma is really unforgettable.  

Keep in mind that her recipe is several centuries old.  St. Hildegard lived from 1098 to September 17, 1179.  The recipe that I adapted also made some modern modifications.  You can find that recipe here.  My adaptation is gluten free, dairy free, and refined sugar free.  

When I make St. Hildegard's cookies of joy I like to say a Hail Mary and a quick prayer to St. Hildegard mostly so that I do not mess up the saint's recipe and for guidance in baking delicious cookies.  I have made this recipe a handful of times and it has worked without fail so far!

If you are not familiar with ghee I recommend giving it a try.  It comes from 100 percent grass fed cows without the lactose.  I find it easier to work with than vegan butter.  It's easier to soften and refrigeration is not necessary.  Vegan butter is also good to use.  Leave it out for it to set to room temperature.  

You can try experimenting with different flours.  I read that St. Hildegard liked to mix different flours in her recipe.  Here I used gluten free all purpose baking flour because I have it on hand most of the time and millet flour because of its texture and easy use making baked goods.

I added delicious chocolate chips to this recipe.  Without them the cookies remind me of large sugar cookies.  

Remember to inhale the rich, fresh aroma of your batter as you mix it.  It is wonderful and will bring you to that beautiful, blissful state.

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St. Hildegard's Cookies of Joy (gluten free, dairy free, refined sugar free)

Ingredients

1/2 cup ghee or vegan butter

1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour

1/2 cup millet flour

Up to 3/4 cup real maple syrup 

1 egg (pastured is best; organic is also good)

1 tsp baking powder

1/4 tsp Himalayan pink salt

1 tsp ground cinnamon

Few dashes ground nutmeg

Few dashes ground cloves (optional)

1/8 cup chocolate chips 

Directions

Soften the ghee or butter in a large bowl with a large spoon.  Then add the maple syrup slowly.  Keep stirring as the mixture will end up looking like tofu scramble in a brown sauce.  (It's not at all appetizing to look at but I promise it will look better once you're done.)  Beat in the egg.  Whisk all the dry ingredients in a large bowl.  Add a third of the dry ingredients and mix well,  Add another third and mix well again.  Then add the final third and mix thoroughly.  Mix in the chocolate chips.  The dough should take on the texture and appearance of peanut butter.  You may chill your dough to make it more workable.  Heat the oven to 350 degrees.  If you do not chill your dough use two large spoons to scoop out about 2 to 3 tablespoons of batter and place it carefully on a baking sheet lined with parchment paper.  Space them several inches apart as the cookies will expand and spread.  Bake for 15 to 20 minutes until the edges are golden brown.  Cool and enjoy!  Makes about 12 to 14 giant cookies of joy.

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“When I make St. Hildegard’s cookies of joy I like to say a Hail Mary and a quick prayer to St. Hildegard mostly so that I do not mess up the saint’s recipe and for guidance in baking delicious cookies.”

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Pan-crêpes

When I next make it to New York City again (it's been at least several years since my last visit), there's one eatery that is on my wish list.  And I never thought that I would say this, but it's vegan.  Yup!  That's right.  No meat and no animal products.

I've recently discovered a very talented, innovative, and young chef, Chef Chloe, on the Internet.  She's the owner of By Chloe in New York City and I'm just so curious to try the place out one of these days.  Since pretty much every recipe of hers that I've tried has turned out super delicious, I'm adding her recipe books to my wish list on Amazon.  

My new obsession is pan-crêpes.  The original recipe calls for regular all purpose flour but since my son and I can't consume wheat I substituted Bob's Red Mill all purpose gluten free baking flour.  Chloe's olive oil pancake recipe comes out fluffy.  Mine resulted in a different texture and look so I'm calling these pan-crêpes because they remind me both of pancakes and crêpes.  

The first time I made this I added orange zest and chocolate chips flavored with stevia.  These were very good.  But when I used organic blueberries, the whole family and I couldn't stop raving.  The blueberries give the pan-crêpes some height so they don't turn out so flat.  Plus the juice oozing from the blueberries make these so nice and sweet.  You can also try making these with bananas and organic chocolate chips (I like a brand called Lily's).  I would cut the bananas in chunks to add height.

I recommend you eat these right away as nothing beats warm, newly cooked food.  You may not need to add any more maple syrup as it's already included in the batter.  Genius, right?  The edges have a neat crispness and the olive oil makes these so buttery and moist.  I can eat these all day long.  

The original recipe can be found on Chef Chloe's website.  But I think these pan-crêpes are a new family favorite.  They are absolutely delicious, and adding a bowl of fruit or a breakfast meat make this a wonderful meal! 

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Pan-crêpes

Ingredients

1 cup Bob's Red Mill all purpose gluten free baking flour

1 tbsp baking powder

3/4 cup filtered water

3 tbsp real maple syrup

1/4 cup extra virgin olive oil, plus more for coating the pan

1 pint or less of organic blueberries

1/2 tsp pink Himalayan sea salt

Directions

In a large bowl, whisk together the flour, baking powder, and salt. In a smaller bowl, mix the water, oil, and maple syrup.  Add the liquid mixture onto the the dry ingredients.  Mix the ingredients very well.  Once its well combined and most of the lumps are gone, fold in the blueberries gently. 

Heat and coat with oil a cast iron pan.  Adjust the heat between low and medium depending on your cooktop.  Use a 1/4 measuring cup to scoop the batter and add it to the pan.  (I try to scoop about 3 or 4 blueberries for each pan-crêpe.)  Allow bubbles to form (I like to have the bubbles form throughout the pancake), then flip and continue to cook till lightly browned.  Allow the liquid from the blueberries to ooze out.  Then repeat.  

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“My new obsession is pan-crêpes. ”

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Adobo

In the last month I've been making adobo a lot.  In the past I really didn't crave it.  Adobo has never been one of my favorites,  but this recipe has rocked my world and it will rock yours!  Seriously.

This is a another great recipe from my mom and I thought that it would be a nice gift to share for Thanksgiving.  My dad has told my mom that this is the best adobo he has ever had.  Anyone who knows my dad well knows that he is a downright honest to goodness type of guy.  He doesn't pay a compliment unless he means it.

This adobo recipe came about one day when my mom was trying to use up things in the pantry.  As is so often the case with good cooks, she added an ingredient not typically found in adobo: pineapple juice.  Pineapple juice is simply magic in adobo.  It gives the adobo that special sweetness.      

Another special ingredient in my mom's adobo is saffron.  This enhances  the adobo and gives it an extraordinary flavor.  Just a couple of pinches does the trick.

Try serving this with a little sauerkraut, panfried brussels sprouts, and rice of course.  I really, really enjoy this dish and I promise you will too!

Happy Thanksgiving to all!  As I sit back and think about all the blessings and love that surround me and my family, I'm just awestruck.  Every good comes from the Lord.  He doesn't have to but He does so generously and abundantly.  

As everyone gathers with family and loved ones today, I pray for each one of you.  I pray that our Lord keep you and your families safe, healthy, and abundantly blessed!  Thanks be to God.

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Rock My World Adobo

Ingredients (I highly recommend using organic ingredients as it tastes better)

2 packs of 12 organic chicken wings and/or drumsticks (Or use 1 pack of wings and 1 pack of thighs)

5 garlic cloves pounded and smashed very well (I use the end of my knife handle)

3/4 cup organic pineapple juice (I use Lakewood Organic)

1/2 cup apple cider vinegar (I use Bragg's)

1/2 tsp pink Himalayan sea salt

2 cups organic chicken bone broth (homemade is best)

3 tbsp liquid aminos (I like Bragg's), tamari, or coconut aminos (I much prefer these options over conventional soy sauce as these are healthier)

3 or 4 bay leaves

10 peppercorns

About 1 tsp freshly ground pepper or to taste

2 pinches of saffron

Directions 

Brown the chicken in a cast iron pan.  Use paper towels to continuously wipe the fat off.  I normally use 3 large paper towels.  Keep turning the chicken and wiping the fat for several minutes.  Once the chicken is brown, push the chicken to the side and add the garlic.  Brown the garlic.  Add the bay leaves, peppercorn, and liquid amino.  Keep stirring.  Add the pineapple juice, apple cider vinegar, salt, and bone broth.  Simmer for about 30 to 40 minutes.  About 10 minutes into simmering add the saffron.  Stir from time to time.  The bones will separate from the meat.  Depending on how saucy you like your adobo, simmer until you have the amount of sauce that you prefer.        

Eat the adobo with organic rice and sauerkraut.  I like Lundberg's organic basmati or jasmine rice (we get organic rice because conventional rice has arsenic) and Eden's sauerkraut.  Also, try it with brussels sprouts.  Find the brussels sprouts recipe below.

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Panfried Brussels Sprouts

Ingredients

Two handfuls of brussels sprouts

Extra virgin olive oil to coat the pan

Pink Himalayan sea salt to taste

Freshly ground pepper to taste

About 2 tbsp fresh parsley chopped

Directions

Cut the brussels sprouts in half and cook between low and medium heat with some olive oil on a cast iron pan.  Sprinkle some salt, freshly ground pepper, and chopped parsley.  Add a touch of maple syrup or honey.  Use a toothpick to check if they are cooked.  The toothpick will go through.  Enjoy!

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“Adobo has never been one of my favorites, but this recipe has rocked my world and it will rock yours!”

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Warm Shakes

The day after my mom's surgery I talked with her about my blog and told her that I was in need of new recipes.  I have for a long time admired my mom's quick thinking and wit.  Plus she has an excellent memory even though two surgeries ago her head and skull were cut open.  Amazing!

Food is one of my mom's loves and she has a knack for whipping up new dishes.   And so she came up with a shake recipe that is just right for the season.  I had to type it up on my phone to later try it out for myself.  And yes, it's pretty impressive!

This time last year I was on the Clean Program and had to drink shakes twice a day, one for breakfast and the other for dinner.  I have to say that it was a challenge because drinking cold shakes in the winter time was not fun.  Thank goodness for warm shakes!      

My mom's shake recipe uses sweet potato.  It's great because sometimes I don't want a  fruit shake and a change is welcome, right?  I really enjoy this shake because it reminds me of what's to come.  This is a shake that reminds me of fall and the coming holidays.  It's truly wonderful!

I'm also including a favorite warm shake that I like to call the Cinnamon Bun shake.  It's so simple and clean.  It is reminiscent of a lovely horchata drink, creamy and almost festive. 

So here are the Sweet Potato shake and the Cinnamon Bun shake.  Try them on a cold winter day.  Enjoy!

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Sweet Potato Shake

Ingredients (Use organic ingredients when possible)

1 small sweet potato

Extra virgin olive oil for brushing the sweet potato

1/2 cup frozen watermelon

1 small apple cored and peeled

1/2 tsp cinnamon

1/2 tsp nutmeg

1 cup organic rice milk

1/2 tbsp maple syrup or to taste

Directions

Clean the sweet potato well.  Brush it with some extra virgin olive oil.  Bake it at 350 degrees for about 20 minutes.  Use the toothpick test to make sure it's ready.  As you let it cool off for a bit, add the rest of the ingredients into a blender.  Peel the skin off of the sweet potato and add it to the blender.  Blend and enjoy!  Makes one to two servings.

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Cinnamon Bun Shake

Ingredients (Use organic ingredients when possible)

1 cup organic rice milk

Pinch Himalayan pink salt

A few dashes cinnamon

1 Medjool date, pitted and cut in small pieces

1 tsp vanilla extract

Directions

Add the ingredients in a blender.  Blend and enjoy the creamy richness! Makes one serving.

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“Thank goodness for warm shakes!”

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Chicken Steak

I'll have beef once in a blue moon but I really do try to avoid it because it's hard for me to digest.  I much prefer chicken, one of my favorite protein foods.  It's one of the foods that helps me keep my energy levels up as long as I balance it with lots of dark leafy greens and other healthy vegetables and fats.  Balance and moderation are key factors for me personally.

Recently I had some baked organic chicken with the skin on, half an avocado, and a lot of stir fried garlicky red cabbage, and I noticed instantaneously how good I felt.  It was an amazing feeling!  The avocado has good healthy fats and the red cabbage is full of glutathione which is probably the most important antioxidant. 

My mom's version of chicken steak is wonderful.  It's very healthy, clean, and easy to prepare.  If you cannot get coconut nectar, real maple syrup works well too.  I hope you like this as much as I do!

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Chicken Steak

Ingredients

3 small organic skinless chicken breasts thinly sliced

Juice of 5 calamansi or juice of 1/2 organic lemon

4 tbsp liquid aminos, tamari, or coconut aminos (use these options over regular soy sauce)

One large onion sliced into rings

1 tbsp coconut nectar or real maple syrup (I like this brand.)

1/4 cup extra virgin olive oil

Directions

Marinate the thinly sliced chicken breasts in calamansi juice, liquid aminos, and coconut nectar or maple syrup for at least 2 hours.  When ready to fry warm your cast iron pan set between low and medium.  Add the olive oil and fry the chicken until the liquid in the pan dries up.  Add the onions once the chicken is brown and continue to cook until the onions are translucent.  

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“I much prefer chicken, one of my favorite protein foods. It’s one of the foods that helps me keep my energy levels up as long as I balance it with lots of dark leafy greens and other healthy vegetables and fats.”

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MTHFR

I have MTHFR.  It's also known as methylenetetrahydrofolate reductase.  It's not a disease, rather it's a genetic mutation.  Most people have not heard of it.  I hadn't heard of it until just a few months ago when my blood results came back.  

I was told that I got one mutated chromosome each from both my mom and dad.  It is not uncommon to have.  Almost half of the population has it.  MTHFR means that my body is not able to accept the regular form of folic acid.  I need to take an activated form of folic acid, also called folate, Metafolin or L-5-MTHF, as my multivitamin daily.  

MTHFR manifests itself in so many ways.  For me it was connected to my debilitating fatigue but for others it can be linked to depression, anxiety, miscarriages, heart disease, diabetes, cancer, and so on.

My son also has MTHFR.  I'm glad that we learned this early on because we are able to control possible health risks through proper diet and lifestyle.  Finger prick tests are available to check for MTHFR this way the experience is not so traumatic and taxing for the child.  Since Constantine has MTHFR he takes a daily multivitamin with folate.

Learning about MTHFR has helped me better understand my health condition.  If you have the mutation there is no way to avoid it but the beautiful thing is there are actionable steps you can take to improve your health.

Along with my multivitamin with folate, I currently take a powerful probiotic, liposomal glutathione, digestive enzymes, and ProOmega CoQ10.  These supplements are helping me to function on a daily basis.  It is best to consult with a functional medicine doctor because every person's needs are different.  In my case, there has been slow but steady progress.

As I have mentioned before learning about this mutation was a blessing.  If I had not seen a functional medicine doctor I would be on antidepressants now, which might have addressed my symptoms but done nothing to address the root cause.

Functional medicine is key to getting the health questions we have better answered.  Through the help of a functional medicine doctor we learn that consuming the right kind of foods is medicine and allowing proper rest and exercise is vital to living and feeling our best.  

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Resources

A very helpful article series by Dr. Doni Wilson, NP, CPM, CNS

Functional medicine website  Find a functional medicine doctor near you.

A Story of Healing:  Detoxification and MTHFR

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“MTHFR manifests itself in so many ways. For me it was connected to my debilitating fatigue but for others it can be linked to depression, anxiety, miscarriages, heart disease, diabetes, cancer, and so on.”

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Piña Colada

Since it's becoming nippy outside I'm so motivated to cook and bake comfort foods.  Earlier this week I made clean chili mac and just the other day I cooked my mom's chicken adobo.  Both hit the spot.  

As I was cooking the adobo I noticed that I still had a good deal of pineapple juice in the refrigerator.  I decided to utilize it in a new shake creation.

And it came out perfect!  ¡Bellísimo!  

This shake is very easy to make and it has just a handful of ingredients.  I have to note that my shake has a very special, dear to my heart ingredient as it was handpicked from my maternal grandparents' backyard.  

Since retiring completely my mom and dad usually visit the Philippines every year.  At my maternal ancestral home there grows the langka (jackfruit) tree.  Luckily the fruit was ripe and ready to be picked when they were home last time.  Well, they brought it back with them and generously packed some for me.

I honestly did not know what to do with the jackfruit as it has been in my freezer for several months.  Somehow I remembered it and decided to add it to this new shake creation.  I fell in love with the flavors immediately.  It's got the right sweetness and texture.  

So here's my Piña Colada shake recipe.  We just discovered the Piñata apple at Whole Foods.  Try to find it as I think it's well suited in this recipe.  If it's not available, try Gala or Fuji.  

I like to have this shake in the morning, for snack, and even with my mom's chicken adobo.  Hers is a real treat so keep reading in the days ahead as I will post her special adobo soon!  You are going to love it.

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Piña Colada

Ingredients (Use organic ingredients when possible)

1/4 cup organic rice milk or any dairy free milk

1/4 cup organic pineapple juice (I used Lakewood Organic)

3 pineapple chunks

1/4 cup frozen jackfruit (Native Forest sells organic young jackfruit in a can)

Half of an apple, cored and peeled (Use Piñata, Gala, or Fuji)

Directions

Add all ingredients in a blender and blend to a smoothie consistency.  There may be some tidbits of pineapple and apple so pulse for about 10 to 20 seconds.  Enjoy!  Makes one serving.

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“I have to note that my shake has a very special, dear to my heart ingredient as it was handpicked from my maternal grandparents’ backyard. ”

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Simple Shakes

As a kid I loved to open a large bamboo trunk that my mom bought in the Philippines which contained rows and rows of music treasures.  I'd peruse through my mom and dad's old records and play some old time favorites on their record player.  One of my favorite songs was "Summer Wind" by Frank Sinatra.  I adored his voice and the catchy tune.  From time to time I catch myself singing the song to my little boy.

Last week certainly felt like summer again in the Northeast.  Just as the temperatures were beginning to dip, we suddenly found ourselves enjoying 80 degree weather in early November.  So I thought it's time to make some nice cool and yummy shakes to accompany that nostalgic feeling of summer days.

I'm going back to keeping shakes simple.  Sometimes adding too many ingredients and add ons results in a confusing concoction of sorts.  Let's enjoy the richness and simplicity of the flavors instead.

This time I'm sharing two simple shakes that take just minutes to whip  up.  These have really become staples since we are savoring them practically every day.

The first one is called Peach Cherry Jubilee.  This one makes everyone in the house happy thus its name.  It's smooth and naturally sweet because of the dark cherries and apple.  If you have body aches or pain and are tempted to reach for the Advil, drink this shake instead.  Eating at least six cherries is the equivalent of one Advil and it really works wonders!

My second shake recipe is the refreshing Mango Pineapple Delight.  We love this one a lot, too.  My son can't get enough of it and he's so picky. This one is high in fiber content and the mix of flavors is oh so good!  I love the combination of mango, pineapple, kiwi, lime, and a little maple syrup.

Lately, we've been using organic rice milk as our milk base since it's the only milk my son can drink at the moment.  We're using Organic Rice Dream, the non-refrigerated carton.  Though I am really tempted to start making my own rice milk as these milk brands contain preservatives and are not entirely clean.  Many milk brands contain xanthum gum which may cause people to itch or have digestive issues.  We noticed Constantine scratching a lot but once we eliminated all food sources containing xanthum gum his skin started clearing up.  Also, beware of other gums like guar gum as some people could be sensitive.

As I approach my one year anniversary of eating clean I am grateful for the opportunity to share my experiences and some of our favorite recipes with you.  Thank you for reading and following along.  As the weather gets colder stay tuned for my post on warm shakes perfect for the upcoming holidays.

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Peach Cherry Jubilee Shake

Ingredients (Use organic ingredients when possible.)

1 cup rice milk (we like Organic Rice Dream, unrefrigerated carton) or any milk you like preferably dairy free

1/2 cup frozen peaches

2/3 cup frozen dark cherries

Half of an apple (we like gala apples) cored, peeled or unpeeled

Few dashes of cinnamon or 1 tsp

Directions

Blend all ingredients in a blender.  Enjoy!  A Blendtec or Vitamix blender works best.  Makes one to two servings.

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Mango Pineapple Delight

Ingredients (Use organic ingredients when possible.)

1 cup rice milk or any milk you like preferably dairy free

1 cup frozen mango

6 frozen pineapple chunks

Half frozen kiwi

1 or 2 slices lime juice, about 1 to 2 tbsp

1 tbsp real maple syrup or to taste 

Directions

Blend all ingredients in a blender.  A Blendtec or Vitamix blender works best.  Makes one to two servings.

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“I’m going back to keeping shakes simple.”

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Teal Pumpkin Project

Today is Halloween but trick-or-treating is already over for us.  Our township held trick-or-treating last Thursday night.  Unusual I thought.    I'm just glad I found out before Thursday, otherwise I wouldn't have had any treats to hand out!

This was the first Halloween in which we offered trick-or-treaters organic candy as well as non-sweet treats for the Teal Pumpkin Project.  Many parents appreciated this very much.  I think many parents are becoming more concerned with the huge consumption of refined sugar in children's diets as well as the growing number of food allergies and sensitivities.  At least a handful of parents told me their children had some type of intolerance.  Rice, nuts, dairy, and gluten were mentioned as problematic for their children.

What I learned from participating in the project is that it's not all about the candy.  The children were excited to be given other options besides candy.  We had a number of toys and even clementines in our Halloween bucket.  The kids loved the simple glow-in-the-dark eyeball bouncy balls, the colorful bat and ghost ink stamps, and the Halloween inspired bubble wands.  And all but one clementine was grabbed out of a bag of twenty.  I was thrilled!

The Teal Pumpkin Project appealed to me because my son and I deal with food sensitivities.  So surely we had to make this happen in our household.

Last week my little boy had to be withdrawn from the rest of his class not because he was misbehaving but because his class was celebrating a classmate's birthday with cupcakes.  He cannot have gluten and refined sugar among other things.   The teachers and I felt bad for him but it was for the best.

Preparing and cooking meals in our household is a challenge as we all have different diets.  My husband has no dietary restrictions but he is the only one.  Among the foods that Constantine and I avoid are gluten, dairy, refined sugar, eggs, nightshades (peppers, eggplants, tomatoes), and more.  I have at least twenty-eight sensitivities and my boy has twenty-three.  Thankfully, we do not have food allergies so even if we eat a little of these foods they are not life threatening.  

All of this food sensitivity business began with my ongoing chronic fatigue.  My functional medicine doctor recommended a plethora of specialized tests to get to the bottom of my health issues.  One of these tests is called the IgG food sensitivity test.  I am so happy that I had it done and got the test results because it helps take out the guess work in figuring the cause of inflammation in the gut.  Since making changes to my diet and avoiding the foods listed on the IgG test, I am feeling so much better.  

You can help spread the word of the Teal Pumpkin Project by participating.  It is really simple.  Go online and print out a sign for your door.  Paint a pumpkin or two with teal colored paint.  (We went to Lowe's, picked a teal paint and bought a small jar and paint brush.)  We also chose to purchase candy online at ThriveMarket.com since they carry healthy and yummy candy options.  We got the organic lollipops; 40 pieces for less than $5.  We also got some fun and cute Halloween toys from our local craft store.  That's it -- very simple and inexpensive!

I'm so thankful for the Teal Pumpkin Project as it's a great way to help raise awareness of food allergies and sensitivities and to make Halloween fun for every child.  My little boy had a blast giving away Halloween treats both sweet and non sweet.  And he had his share of homemade gluten free, refined sugar free, and dairy free bat morsel treats! 

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“What I learned from participating in the project is that it’s not all about the candy.”

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Kite Hill

One of the most beautiful foods that I've ever had the pleasure of eating is cheese.  I've had a love affair with cheese since I can remember.  

After my son was born, I thought that it was a good idea to begin planning a family trip to Napa even though the plan was to go in 21 years once he was old enough to drink wine.  I thought that it could be a lovely birthday gift.  I dreamed of us feasting on wine and cheese.

Well, I don't see that happening in the future for us.  Sad but true!  

I have decided to strictly omit dairy out of my diet.  It's completely out.  And it is the same for my little boy.  (It's confirmed that he has food sensitivities as well.)

The exciting news is there's Kite Hill!  When I learned about this dairy free company that makes nut cheeses, I was captivated and had to try it for myself.

When we got the chance about a month ago, we drove to the closest Whole Foods.  Kite Hill is only sold at Whole Foods.  We drove about two hours.  

If you are curious and want to try, you need to go to the cheese section of Whole Foods.  I asked an employee and he said that the nut cheese brand is so popular that the store has been selling out.  I was in luck because they had the Soft Fresh Original (it's like mozzarella), the Ricotta (the store's bestseller), and the Soft Ripened (it tastes like brie).  They did not have the cheese spreads but those look really, really good!  

My favorite was the one that tastes like brie!  I can't remember the last time I had baked brie but this Kite Hill brie was so good that I finished it in two days.  I could have finished it in a day but I controlled myself, thankfully.

If you cannot have dairy and miss the taste of cheese, Kite Hill is the absolute best nut cheese available.  They recently came out with a dairy free yogurt line and a couple of prepared pastas.  

I can't wait till they open a Whole Foods closer to us!

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“If you cannot have dairy and miss the taste of cheese, Kite Hill is the absolute best nut cheese available. ”

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To Snore Or Not To Snore

Isn't that the question?  Who else remembers studying Shakespeare in high school?  I had to memorize a whole stanza for ninth grade English class.

I remember reciting mine hundreds of times because of fear of blanking out and looking like a fool in front of the video camera, my teacher, and classmates.  My English teacher taped our performances for this particular assignment in which we had to recite the chosen stanza in its original form and translate it into modern day English.

When it was my turn at the camera thankfully I was able to perform my interpretation of Juliet without stumbling, passionately, loud and clear.  It's the scene in which Juliet is frantically begging the friar to make her a poisonous potion so she can already die because she thinks that Romeo is dead.  It's a very dramatic and intense scene indeed!

Back to the point -- snoring!  I read an interesting testimonial some months back that claimed that there may be a link between snoring and coffee. I know that so many people love their coffee and think that they can't live without it but cutting back or even going cold turkey, even for a few weeks, might be worth considering.

I can understand the love that people have for coffee.  It is warm, soothing, and comforting.  It's like  baby's milk for many but there are negative points that cannot be denied.  Coffee is highly acidic and addictive.  Most commercial coffee contains mold. 

Anyway, this woman claimed that her husband noticed that his wife no longer snored at night.  That's great for both!  The wife was able to kick the coffee habit and make healthier food choices and her husband can sleep peacefully at night!

As a suggestion, if you are looking to cut down on drinking coffee and are looking for healthy alternatives, there are some great options.  Maybe give any one of these a try for a few days and monitor how your body responds to the change.  It's a good idea to go slowly when you make diet changes and take note of any changes, if any.

One option is yerba mate.  Originally from South America, yerba mate was popular among the ancients because of its natural energy boosting effects.  The brand that we have at home is by Guayaki.  My husband Martin enjoys the chocolate flavor one a lot.

Another lovely choice is Dandy Blend.  This is a nice one if you don't have a lot of time.  Bring it with you to the office, pour some hot water in a cup, and add your Dandy Blend.  Stir and enjoy!  It can be drunk cold as well if you don't have hot water.  Made out of dandelion, Dandy Blend is caffeine free and very healthy.

The third coffee substitute is one that many former coffee drinkers love.  They swear that it tastes just like coffee!  So if you're one who has to have coffee every morning, Teeccino is the way to go!

So I ask again, to snore or not to snore...

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Buy Coffee Alternatives

 Yerba Mate Chocolatte Dandy Blend Teeccino Dandelion Caramel Nut Teeccino Coffee Variety Pack

“I know that so many people love their coffee and think that they can’t live without it but cutting back or even going cold turkey, even for a few weeks, might be worth considering.”

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